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    CEVICHE OF SCALLOP WITH CORIANDER LEAF CRUMBLE AND AVOCADO

    Serves 6 as a starter

    1 ripe avocado
    120 g scallops

    Marinade

    1 grapefruit
    1 lime
    1 tablespoon extra virgin olive oil
    1 teaspoon white wine vinegar
    1 teaspoon chopped green chilli
    Pinch of sugar
    Maldon salt & black pepper to taste

    Juice the citrus and add the seasonings. Slice the scallops into thirds.
    Brush the marinade onto the scallops and leave for three hours.

    Coriander leaf crumble

    75 g butter

    2 tablespoons coriander, chopped

    45 g brown sugar
    Pinch of salt

    Pinch of black pepper

    Pinch of ground cumin

    125 g flour

    Mix the butter, coriander, sugar, salt, black pepper and cumin together. Stir in the flour.

    Crumble onto a tray and bake at 200°C.

    To serve

    Slice the avocado on a mandolin with the skin on and pip in. Peel off the skin afterwards and remove the pip. Arrange a few slices of avocado on each plate, and dress with some lemon juice and olive oil. Arrange a scallop portion alongside and sprinkle with the crumble. Garnish with micro greens.

     

    - David Higgs, Rust en Vrede Restaurant